Recipe: Eggs Benedict

Holandaise sauce
1. Fill the bottom of a double boiler halfway with
water. 2. Bring water to a
gentle simmer and on top of the double boiler, whisk together 1 egg
yolk, lemon juice, pepper, Worcestershire sauce and 1 teaspoon
water.3. Add
the melted butter to egg yolk mixture
while whisking yolks constantly. 4. Whisk in salt then remove from heat.

Poach egg1. Break egg into a small bowl.2. Fill a large saucepan with 3
inches of water. 3. Bring water to a gentle simmer then add few drops of vinegar.4. Stir water in circular motion then place egg gently into simmering water and allow to cook for 3 minutes. 5. Yolks should still be soft in center. 6. Remove eggs from
water with a slotted spoon and set on a warm plate.7. You can spread
toasted muffins with softened butter followed by one poached egg and
drizzle with hollandaise sauce.